Spicy Thai Chicken And Vegetables - cooking recipe

Ingredients

1 tablespoon curry
1 (14 ounce) can coconut milk, unsweetened
1/2 cup chicken broth
2 kaffir lime leaves, thinly sliced
5 leaves fresh basil, ripped in half
1 tablespoon fresh cilantro
1 stalk of the bottom softer part lemongrass, rough outer leaves removed crushed and very thinly sliced
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil (separated in half)
1 slice gingerroot, sliced finely
1 onion, sliced
2 cloves garlic, minced
1 red pepper, sliced
1 medium zucchini, sliced in circles
2 chicken breasts, sliced
1 -2 hot chili pepper, sliced very fine deviened and seeded
1/4 cup toasted pine nuts

Preparation

In a sauce pot simmer first 10 ingredients for 5 minutes.
In a frying pan heat 1 tablespoon oil and quickly saute ginger, garlic, onion,& red peppers till crisp, add to coconut milk mixture.
Add 1 tablespoon oil and brown chicken slices, 2 minutes, add to coconut mixture.
Add the amount chili peppers to pot according to how hot you like your food!
Simmer for 5 more minutes.
Serve with cooked jasmin rice.
Topped with toasted pine nuts.